SW recipe: Indonesian beef rendang

Serves 4. It freezes really well, too. 4 syns per portion.


1kg of diced beef, visible fat removed

4 tsp turmeric

3 star anise

2 cinnamon sticks

3 cardamom pods

200ml reduced-fat coconut milk

250ml beef stock

6 dried kaffir lime leaves (if not, use 1 x bay leaf)

20g desiccated coconut

250g dried wild rice (or any rice is fine)

For the spice paste:

2 fresh lemongrass stalks

3 small shallots

5 garlic cloves, peeled

1 standard fresh red chilli, deseeded

5cm piece root ginger, peeled and roughly chopped

2 level tbsp of either keycap manis (sweet soy) or pomegranate glaze. The original recipe says to use 2 tbsp tamarind paste, I couldn’t find this anywhere. If all else fails, I think honey or maple syrup would work. In short, it needs to be 2 tbsp of something sweet! Do check the syns on what you use.


Put the spice paste ingredients in a blitzer and blitz until it’s a fine paste. It’ll look like a combination of poo and hay – don’t worry 😉

Spray a large wok with frylight. Add the spice paste and let it cook for about 5 minutes. Add the beef and wait til it’s starting to brown.

Add at this point only the star anise, turmeric cinnamon sticks, stock, kaffir lime, coconut milk, beef stock, cardamom pods and 1 tbsp of desiccated coconut. Bring to the boil before pouring into the slow cooker.

Cook on low for about 6-8 hours or until the meat is soft and crumbly. Remove any visible cinnamon, cardamom and star anise.

Serve with rice (you can add a little turmeric as it cooks to give it the yellow ‘pilau’ style look and a bit of flavour and sprinkle a little bit of desiccated coconut over your curry too.

Credits: rosieandtherecipes.com

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